Monet the Father of Impressionism

I found a really cool video about Claude Monet, the father  of   Impressionism Claude Monet's Passway in Giverny I hope you'll enjoy.

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In pursuit of the WOW factor

After  many years (19 to be exact) 

a simple dream of mine became reality. 

Garth Benton, a much admired master trompe l'oeil artist graciously agreed to teach at the Faux Academy. Totally in awe and somewhat intimidated,  I tried very hard to to overcome my demons. Like so many artists, sometimes I too  feel  "it's not good enough".  According to my son I don't see my talents. I know this about me.... I am best when I allow my soul to soar like an eagle and be totally free. I guess that's what art is all about.... freedom of expression.

I thought I'd share  my experience of  this totally unique  trompe l'oeil class  at the Faux Academy. First and foremost, Garth's words "I can show even the non-artist the steps necessary to render extraordinary examples of trompe l'oeil art. The participants who successfully follow these simple steps and formulas will be in awe of their new-found abilities" are so true. Wow, when we first saw what we were supposed to paint, we gasped for air. NO WAY! Garth was able to  put us to ease immediately and  the class began. Replete with  fun, laughter and great food (according to the participants) we embarked on an adventurous trip creating our masterpieces.

First we were introduced to Benjamin Moore Flat  Exterior acrylic paint. I always painted my murals with Windsor Newton acrylics, so that was different for me. The canvas (sign painting canvas) was easier to handle and very light weight. Paint colors were all selected from the fan deck, which meant virtually no mixing, which is a good thing.

We used cartoons transferring/pouncing each design segment onto the canvas. Garth promised it's "like painting by numbers" - and it was.  With Garth's guidance the murals  began to grow into a "WOW"  piece of art. We couldn't believe that we could create this mural.

But we did! And we are proud!! And we had fun doing it.

An awesome class, thanks to the guidance of Garth Benton, an extraordinary teacher who encouraged us and read us like a book. Thank you Garth.

As I mentioned before the Vichyssoise and Wiener Schnitzel were well liked and I promised to list the recipes - here they are!

Vichyssoise  (vee-she-shwaz)Potato soup flavored with leeks and onions (mostly served cold), but IMO hot is so much better and that's the way I served it.

It is a somewhat pretentiously French name for an American soup first served  in 1917 to Ritz-Carlton, New York City  patrons by chef Louis Diat. Chef Diat named the soup after his home town Vichy, although attempts were made during World War II to change the name altogether. But the name stuck, although  most well-meaning folks don’t even know how to pronounce it correctly. The proper French pronunciation is "vee shee swahzz" and NOT "vee shee swah" because an "e" after the final "s" signals a "zzz" sound. A simplistic potato soup recipe of his mother created with a new twists such  as  leeks, onions and very importantly whipping cream. 

At any rate, it is an absolutely simple soup to make and  in fact, you could call it Leek potato soup, it still tastes great.

Here is my recipe:

4 fresh, washed and sliced leeks. White part only(About 2 to 2 1/2 cups)
4 cups peeled and diced baking potatoes
6 to 7 cups Swanson light Chicken Stock

2 Tablespoon unsalted butter

1 cup crème fraîche or whipping cream
Salt and white pepper to taste

Garnish - Fresh chives

In a 3-quart saucepan with cover simmer leeks and onion. (do not brown.)
Add Potatoes and chicken stock
Simmer until potatoes art done.
Purée  the soup and add whipping cream or crème fraîche.
Salt and Pepper to taste.

Wiener Schnitzel

Much to my distress Wiener Schnitzel is always referred to as "German". I am here to say it is so Austrian as Apple Pie to America. Wiener(Vienna) Schnitzel is an extremely loved  Austrian traditional dish  and is served with a mixed salad(potatoes and lettuce) or a potato salad. BTW both of my children were about six years old when they first learned to make Wiener Schnitzel. They still love it today. 

4 Butterfly pork chops pounded paper thin
Flour
Eggs (beaten)
Bread crumbs
Lard (traditional and best) or you may substitute with oil
Salt and Pepper

Salt and pepper  cutlets
Dip both side in flour
Submerge in beaten eggs followed by the bread crumbs
Heat enough lard that the cutlets "swim" in the very hot lard.
Brown until golden.
Trick insert fork. If fork comes out easily the Wiener Schnitzel is done. 

Guten Appetit!

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Garth Benton - Mastering Trompe L'oeil Trickery

 
 

TROMPE L'OEIL WORKSHOP

As human beings, we are unique from all other creatures on the planet because of one magnificent quality that we all share: We create just for the sake of creating.  And as creative beings, it is not by happenstance
- but by design - that we seek out the means to fulfill this human propensity by exploring different avenues of expression.  Whether we choose our individual form of expression by writing; or by dance and theater; by sculpting and graphic pictorial art; or by any of the other means available to demonstrate human creativity, we strive to obtain the skills that will enable us to put our creations out there for the world to see; out there so that we can share our creations with others. (The mere fact that you may be considering attending, or have already signed up to attend my Trompe L'Oeil workshop at the Faux Academy attests to the above.)
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In my life, I have chosen the painted image as a means to express my creative side.  We all draw upon our unconscious - to a certain degree - for creative inspiration.  And since the language of the unconscious is imagery, I felt that painting images was the most direct way of expressing my unconscious inspirations.
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In my Trompe L'Oeil workshop, I will help you to learn the techniques needed to express your own inspirations and thereby achieve amazing results.  I do this by reducing the steps needed to achieve a finished work to a minimum; the equation, so to speak, into it's lowest common denominator; into the simplest approach. An approach, I might add, that even a non artist can assimilate and execute in order to achieve amazing results. (I sincerely feel that whether you possess any degree of experience or none at all; whether you have proven artistic abilities or not, you can greatly benefit from the workshop.)
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Above all, for those who do attend, we are going to have fun!  The "fun"
and thrill that goes with turning a blank canvas or bare wall into something wonderful - something that never existed on that blank canvas or bare wall before!  If you are anything like me, you will step back from a finished work and feel a "glow" and a sense of exhilaration at what you have just created!
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In my seven-day class the schedule will be as follows:

Day 1-3)  ARCHITECTURAL TROMPE L'OEIL
          a) Egg and dart moldings
          b) Fluted column with ionic capital;
          c) Acanthus leaf motifs and rosettes, etc. 
Day 4-6)  NON ARCHITECTURAL TROMPE L'OEIL
          a) Draperies
          b) Sashes,fringe and tassels  
Day 7)    FAUX BOIS
          a) Panel with moldings. 

I will supply pre-drawn cartoons on tracing paper of the various designs that we will all share.  (This will eliminate the time-consuming necessity of drawing the designs individually.)  I will also supply light-weight canvas (sign cloth) to all who attend.
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Remember, the main goal of the workshop is not only to achieve results in trompe l'oeil you have never before achieved, but - above all else - to have a fun and enjoyable experience, and a sense of fulfillment.
These are my sincerest wishes for you all.   -- Garth Benton

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A woman of my kind

"It appears as if we've come across this rouged monarch draped in his royal robes (Cremant du Roi) during a transcendent moment, carried away on the exquisite proboscis-tickling bubbles of Veuve Amiot sparkling wine. A convincing design of infinite charm that effortlessly persuades without sacrificing one jot of intimate amusement. In 1884, Elisa Amiot suddenly found herself a widow (veuve) with four children to raise. As she lived in the Sau
: Leonetto Cappiello Italian (1875-1942)

Courtesy: Of Yaneff.com

Heidi" thoughts....

This 9ft by 6ft canvass mural is a "Thank you" to Nikki my daughter- in-law who designed the header for the blog.The mural will be installed in such a fashion that it can be taken down for " keep sake " The layout is done and it looks pretty darn good. I am thinking that this would be a great piece of art in any wine cellar.For the wine and art connoisseurs among us please check out the Veuve Amiot website"Shine" and tell your client the history behind it. As a thank you present you could even give a bottle of this sparkling wine to your client.Your client will always remember you. "Remember the gal who gave us the champagne? We need her to do more work for us!"I hope that Nikki coughs one up also ( hint, hint) in addition I would like her to make my fave avocado salad which marvelous can be paired with that champagne, TRY IT - YOU LIKE IT!!!!
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Supplies:
Buttery chunks of avocado, little bits of radish heat, and simple, lemony vinaigrette make his salad a crip and refreshing balm for wounded souls,

Mediums

• 1/4 cup fresh lemon juice
   (Leftovers maybe used to Verdigris remember "recycle")
•   1/2 cup olive oil
  (Leftovers maybe combined with raw umber tint which will give you an awesome wall finish)
• 2 firm-ripe avocados 
  (Leftovers can be used for a really great nutritious face mask and I do not mean the salad).
• 3 heads Bibb lettuce (3/4 pound total), leaves torn if large
• 1 heart of romaine, sliced crosswise into 1-inch pieces
• 3 medium radishes, thinly slice

Technique:

Whisk together lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil. Quarter, pit, and peel avocados, then cut into bite-size pieces. Toss with greens, radishes, and just enough dressing to coat. Season with salt and pepper. 

Tools:
Champagne Flutes
Hands
Fork and knifes
Kitchen knife
Bowl
Plates

Bon Appetite!!!!

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